Herbed Salmon Turbot Roll with Mixed Lentils
Ingredients
- For the lentils
- 2 shallots
- 1 Tbsp olive oil
- 160 grams mixed Lentils (40 grams each of yellow, green and red lentils; soaked according to package specification)
- 150 milliliters fish stock
- 2 Tbsps cold butter
- 1 tsp lighter balsamic vinegar
- salt
- freshly ground peppers
- For the fish roll
- 600 grams turbot fillet
- 100 grams Salmon
- For the stuffing
- 50 grams section from Halibut (leftovers from cutting)
- 50 milliliters Whipped cream
- 1 Tbsp chopped parsley
- 1 tsp lemon juice
- 50 grams mixed, chopped Fresh herbs (such as parsley, thyme, basil, chervil)
- For the sauce
- 2 Tbsps Noilly Prat
- 4 Tbsps dry white wine
- 150 milliliters fish stock
- 100 milliliters Whipped cream
- ½ tsp cornstarch
- 2 Tbsps violet Mustard
- salt
- freshly ground peppers
- parsley (for garnish)
- Balsamic glaze (for garnish)
Preparation steps
For the lentils, peel the shallots, chop finely and cook in hot oil. Add the drained lentils and pour in the stock. Simmer over low heat for about 15 minutes, adding a little stock if needed.
For the fish roll, cut the turbot fillets to approximately 15 x 10 cm (approximately 6 x 4 inches) and 0.5 cm (approximately 1/4 inch) thickness. Cut the salmon into finger-thick strips.
For the stuffing, puree the halibut portions with very cold cream and a pinch of fine salt. Mix parsley and lemon juice and drizzle the turbot fillets. Place the salmon on top and roll together. Roll in the herbs, then wrap in cling film and aluminum foil. Cook for 10 minutes in boiling water. Remove but leave wrapped and covered to infuse a few minutes.
For the sauce, heat the vermouth, white wine and fish stock. Let boil down a little and add the cream. Stir cornstarch in 2 tablespoons cold water, then add to thicken somewhat. Stir in the mustard and season with salt and pepper.
Stir in the cold butter into the lentils and season with vinegar, salt and pepper. Unwrap the fish roll and cut into four slices. Beat the sauce frothy.
Distribute the lentils on warmed plates, put roll portion on top and pour the sauce. Serve garnished with fresh parsley and balsamic crema.
